Dry brining is the most important step in the whole process. After you’ve aged your steak, put it on a plate and season with salt on both sides (use quite a bit) and put it back in the fridge uncovered. Do this on the morning you are going cook your steak. The salt draws out any moisture left in the steak, it pools on top and eventually the salty liquid will seep back in. This seasons the meat on the inside. Even if you have a crappy piece of meat with no age and are planning to cook the shit out of it on BBQ, this step will make it taste twice as good.
Ageing Steak intensifies the flavour and tenderises the meat. For individual steaks at home I would generally leave them uncovered, on a plate and in the fridge, for about three days. This is a nice balance of flavour and texture without loosing too much of the nutritional content. The oxidation evaporates the moisture (intensifying flavour) and breaks down the proteins (making it tender). If you leave individual steaks too long, you’ll have to trim the outside (sometimes they get a hard crust or a bit mouldy) and you’ll lose too much meat. When you see aged steak on a restaurant menu, say 40-60 days, the meat has been aged as a large cut then trimmed and portioned for minimal waste (it’s not practical to have a whole ribeye in your home fridge for 60 days).